How to make Torta Mamon Cebuano
Torta Mamon Cebuano Recipe is a very rich delicacy from Cebu, spongy and sweet Mamon. These Torta Mamon are between sponge cake in texture, spongy but not fluffy, and airy, a bit moist yet firm, almost muffin. An authentic recipe from Cebu and the original recipe calls for Tuba or fermented coconut wine and star anise.
The Tuba has a distinct aroma that makes your mouth watery, and the taste is sweet and with a hint of tangy at the same time. The Tuba is used as their leavening agent, and they wait for an hour or so to make the batter rise before baking it. And they used lard from pork fats to give the Mamon a savory and robust flavor that makes it tasty, but I find it unhealthy. So we replace it Canola oil in this recipe.
Torta Mamon Ingredients and Cooking Procedure:
Cebu Torta Cake Recipe
Ingredients
- 10 egg yolks
- 1 cup coconut juice or Tuba
- 1 cup sugar
- 2½ cups all-purpose flour
- 1 star anise
- 1 tbsp. baking powder
- ¼ tsp. salt
- ½ cup or 1 stick of butter at room temperature
- ¼ cup canola oil or Pork Lard
- 1/8 cup fresh milk
- 1 sm. can 168ml sweetened condensed milk
Instructions
- Line molds with paper liners, but if you don’t have you, you can use wax paper and grease it lightly and set aside.
- Separate eggs and whisk egg yolks until smooth and set aside the egg whites for another recipe, such as Angel food cake, Meringue, Lengua de Gato, Sylvanas, and others.
- Preheat your oven at 350F.
- Boil the coconut juice and sugar over low heat for 5 minutes and add in the star anise to infuse in the syrup at the last minute, set aside to cool.
- In a bowl, sift over the flour, baking powder, and salt together until well mixed and set aside.
- In a mixing bowl, cream the butter until smooth and pale and add in the egg yolks and mix for a minute.
- Add the oil, coconut syrup, and condensed milk while continuously mixing.
- I don’t want to waste the condensed milk left in the can, so I pour the fresh milk into the can and scrape all sides and stir, then add into the mixing bowl.
- Lastly, add the flour mixture and whisk until incorporated, but don’t overbeat the batter.
- Pour the batter into the prepared molds, or divide the batter using an ice cream scoop to yield a dozen of Cebu Torta Mamon.
- Bake in a preheated oven at 350F for about 18-25 minutes or until a toothpick inserted comes out clean.
- Let it cool just enough you can handle it, then brush with margarine or butter lightly on top and sprinkle with caster or refined sugar on top and let it cool on a wire rack.
Video
We Recommend this Banana Muffins with Oatmeal and Raisins
These Torta Mamon are truly a delectable and sinful treat. In this recipe we can’t find any Tuba here at the local markets, so I’m replacing it with coconut juice and add in the baking powder. Let’s forget about the pork fats and do it with butter instead to make our life longer and healthier.
Other Pastry Recipes:
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No-Oven Orange Sponge Cake & Cupcakes.
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No Bake MILO Cake Recipe
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Polvoron Cupcake na Pang Negosyo
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No Bake Mango Cake Recipe
-
Banana Cupcake with Dulce de Leche Buttercream Frosting
-
No Bake MILO Cupcake Recipe
-
Banana Oatmeal-Raisin Muffin Recipe
Hope i can make this as good as you do since it looks good! :3
This Torta Mamon recipe is very tasty and very rich, I know you can do it. Enjoy baking 🙂
hi, did you use the bottled coconut juice or the ones in tetrapack? i’d really want to try your recipe, and fresh coconut juice is kind of difficult to find in this part of the world. thanks
I used the fresh juice on this recipe but of course you can use the bottled or packed coconut juice.
hi is it coconut milk or water from the coconut itself… you know when you cut the coconut open water will come out.. so is that what you called coconut juice?
Yep you’re right the transparent water from the coconut itself “coconut juice” also known as “buko juice”.
Hello! How many tortas (regular size tins) for this recipe? Thanks!
Hi Joe that recipe makes a dozen of Tortas but if you use a smaller tins like 3oz. muffin tin you can yield 18 tortas.
Thanks for the INFO!
Thank you so much for sharing your own recipe. I don’t use lard when cooking (never will I), so it is nice to have your recipe. We don’t have tuba here in the US either (or at least where I am at) and coconut juice is a goo substitute. I want to make these for my son’s teachers and hopefully they will love it. It will be something they haven’t tasted before. I used to enjoy some Tortang Mamon every time we travel to Cebu and it was always a treat for me as a kid. I miss it. Thanks again!
you’re welcome 🙂
I’m baking torta right now of course very excited what it’s gonna turned out. I’m originally from Cebu and currently living in Florida. Torta was very popular back in time especially during fiesta. Tita’s recipe I was basically browsing, but yours looks just fine though. Thanks for sharing.
you’re welcome 🙂
I’ve made torta before but I’ve never made this version with the anise star and syrup. How long do you leave the star in the syrup?
Sorry for the super late reply, you can leave it until it cools down.
Hi. Where can you buy Torta molds? Thanks
You can buy them on the baking supplies section at the grocery store.
What size of torta molds did you use?
I think the large size, I can’t find my molder right now I forgot where I store them sorry 🙁
i made this today and it is sooo yummy. Thank you for sharing your recipe.
Hi Michelle. I wanna try this recipe but first I wanna know if the torta is dense or soft. I’m looking for a recipe that is light and not too dense. Thanks
Thank you for the recipe. I’ve been looking for this because this is one of my favorites back home..Yours is simple n easy to follow. I’d tried it and it was soft n yummy, just the way I liked it.
You’re Welcome Pie and I’m glad you like the recipe 🙂
Hi! Thanks for sharing your recipe. Is your torta dense? I am looking for a recipe that is not too dense. I made one last week and was disappointed that it was bit heavy and too dense for my taste. When I was growing up, this was my favourite snack that I used to buy at a local bakeshop 🙂 and I still clearly remember that the torta that I used to snack on was light (it wasn’t mamon”) and just love the anis flavour in it!
What fresh milk do you use? Can I used canned evaporated milk?
Hi Chris, I used Nestle fresh milk, but evaporated milk is much creamier and better. thanks for visiting and have a nice day!
Hi if i use fresh tuba:.. i still boil it? Do i need baking powder if tuba is used?
Hi, yes po bring to a boil and let it cool down bago gamitin, add baking soda para umalsa ang mamon natin.
ay sorry baking powder pala haha..